Pumpkin Spice Donuts with Maple-Cinnamon Glaze

All of the best fall flavors in one delicious recipe. I’m dancing, too. And eating them.

I go through about a can of pureed pumpkin a week (pumpkin smoothies, pumpkin oatmeal, pumpkin/banana bread, etc!), but I’ve never attempted the ominous “donut.”

I also really don’t like fried foods, so I knew this donut would be the baked kind. I wanted to make sure I got the texture right, though! I hope you enjoy these as I have!

Preheat your oven to 350F and…

In a medium-sized bowl, combine:

1.5 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

1 tablespoon of cinnamon

1 teaspoon of nutmeg

In another, slightly smaller bowl, combine:

1/8 cup brownulated brown sugar (or just plain brown sugar)

1/8 cup granulated white sugar

6 tablespoons of egg whites (or 2 whole eggs)

1 cup of pumpkin puree

1 tablespoon of olive oil

1 tablespoon of vanilla extract

Mix thoroughly!

Make a well in the dry-ingredients bowl. Pour your wet mixture into the well. Blend with a fork!

Admire your pumpkin can….

Okay, that’s not a necessary step. But I love pumpkin.

So, here’s where you can either get creative (like I did), or, if you’re lucky and already own a donut pan, just use that! Spray your pan with nonstick spray, and scoop the donuts into the compartments. If you have a donut pan, it’s easiest to pour your whole mixture into a big plastic bag, snip off one of the ends, and squeeze the mixture into the slots of your pan. Since I didn’t have a pan, this is what I did:

After each donut was poured into the compartment, I made a little foil ball and shoved it into the middle, making sure it touched the bottom of the pan.

Into the oven we go!

Mine baked for 12 minutes.

As I waited, I whipped up the glaze:

1/4 cup maple syrup (I used lite, since it was what we had)

1 tablespoon of cinnamon

1 teaspoon of nutmeg

2 teaspoons of corn starch (to thicken)

Out they came! I popped out the little foil balls (be careful not to tear the bottom), and let them cool a bit.

Next, dip them in the glaze, making sure to coat the entire top of each.